Nothing says “summer time” better than in-season strawberries! My strawberry plant on my balcony has been going crazy and I had quite a few berries off of it that I needed to use. I grabbed a pack of strawberries from the store too (which were also on sale) so that I would have enough strawberries to make more than one serving.
Yet again, this is a crazy easy recipe and done in a snap. It’s super fresh with the vinaigrette on the salad and every one loves a good piece of pork off the grill! Serve this with some steamed veggies and voila, complete meal!
Strawberry Avocado Salad with Marinated Pork
Prep time: 15 min. | Marinate time: at least 30 min. | Cook time: 5 min.
What you need:
Salad and Dressing
- 1 small package of strawberries, sliced
- 1 avocado, diced
- a few leaves of basil, for garnish
- 1 1/2 T. lemon juice
- 1 T. cider vinegar
- 2 T. olive oil
- 2 T. honey
- 1/2 t. garlic powder
- pinch of salt
Pork and Marinade
- 2 thin-cut pork chops
- 2 T. coconut aminos (soy sauce works too, I guess)
- 1 T. cider vinegar
- 1 T. Franks hot sauce
- 1 T. garlic powder
- 1 t. chili powder
- 1 t. paprika
- salt and pepper
- Combine all the ingredients for the marinade except the pork in a small bowl. Put the marinade and chops in a Ziploc baggie. Let the chops marinate for as long as you can possibly stand it – 30 minutes will do, but a couple hours would be ideal.
- Put the salad together while the pork marinates.
- Slice the strawberries and avocado. Put in a salad bowl.
- Combine everything else for the dressing in another small bowl and whisk until fully combined. Pour over the strawberries and avocados. Gently stir to combine. Use a slotted spoon to serve.
- You have a couple options for cooking the pork:
– The grill outside
– A George Foreman, or similar, inside
– In a pan on the stove
- For the first two options, the key is to heat the grill as high as it will go and cook the thin pork chops fast. Once the grill is preheated, let it cook for about a minute then rotate it a little bit (to get those sexy grill marks) and let it cook another minute. Flip the pork and repeat – cook for a minute, then rotate and cook another minute. The chops shouldn’t be on the grill more than 5 minutes to keep them from drying out. SKIP to step 8.
- For the last option, preheat a non-stick pan. Put chops in the pan. Sear for a couple minutes then flip and sear for a couple minutes on the other side. This should be plenty of time to cook a thin chop through.
- Let the chops rest for about 5 minutes before you dive in so the juices can redistribute through the meat.